Balsamic Glazed Roasted Brussel Sprouts
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Roasted Brussel sprouts are easy to prepare and loved by everyone, even veggie haters! Roasted in olive oil until crispy, these then get tossed in a honey balsamic glaze for the BEST side dish ever. Make this easy side dish recipe for any weeknight dinner or the holiday table.
I was never a big fan of Brussels sprouts. That is, until I oven roasted them. After that first taste of sweet caramelized goodness, I couldn’t get enough. I wanted to use them in every way possible, so I created recipes for Brussels sprouts gratin and chicken with brussels sprouts and mustard sauce.
Then I decided to try them with a glaze of balsamic vinegar and honey. WOW! The balsamic glaze gives the veggie a sweetness that you have to taste to believe.
Balsamic Brussel sprouts are now my all-time favorite, and apparently they are YOUR favorite, too. This has been the most popular recipe on Kevin is Cooking for over 9 years and counting!
The veggies have perfectly caramelized edges, and they’re tender and sweet. Eating them with a balsamic glaze will convert any hater! 🙂
Table of Contents
How to pick good Brussel sprouts
Before you can roast Brussels sprouts, you need to shop for them, and choosing the best specimens is key to their flavor. Look for the following:
- Smaller in size = sweeter flavor
- Tightly compacted, bright green leaves – Skip over any with leaves that are yellow, brown, black, or bruised.
- Similar in size – I don’t expect that many of us have the extra time to pick through the entire bin, but try to choose sprouts that are similar in size. This way, they’re more likely to cook evenly.
- Brussels Sprouts – Be sure to trim and cut your sprouts in half lengthwise for this recipe.
- Olive Oil – If you don’t have olive oil on hand, avocado oil is fine.
- Kosher Salt – Large-grained, flaky salt is recommended in green bean salad to allow the pops of saltiness to stand out best and allow the other flavors to shine.
- Black Pepper – Compliments the dish with a dash of sharp flavor and subtle heat.
- Balsamic Vinegar – Robust and complex, balsamic vinegar is tangy sweet with hints of fruit, chocolate, molasses, and smoke.
- Honey – Honey enriches glazes, offering a sweet depth, caramelization, and a glossy finish, enhancing both flavor and visual appeal.
- Clean and Cut Sprouts. Place them into a colander and rinse with water to remove any dirt or debris. Remove and discard any dead or browned outer leaves. Using a sharp paring knife, trim off the bottom (the discolored portion). Cut each Brussel sprout lengthwise.
- Bake at 425°F. on the center oven rack. Some people say to roast vegetables, the oven needs to be scorching hot. That’s true, to a point. High heat is what caramelizes the sugars in the veggies, but if the heat is too high, the olive oil will burn. Also, before you turn on the oven, move one of your oven racks to the center position. That’s the best place for baking/roasting anything in the oven.
- Give the sprouts some space on the pan. Overcrowding veggies on the pan causes them to steam cook, and that’s not what you’re looking for with this recipe. If you need to use two sheet pans, go for it.
- Place Brussel sprouts cut side down on the pan. I realize that you may not have the time (or patience) to do this step, and it’s okay if you don’t. I’ll just say that placing the flat sides against the pan traps the heat inside the sprouts, allowing the insides to become soft while the high heat caramelizes the outsides.
Best Time to Buy
Brussels sprouts are available all year, but for the best flavor, buy them during their peak season, late fall to early winter. They actually prefer cooler temps, which is why you should also store them in the fridge as soon as you get home from the store.
Roasting almost any veggie gives it a nutty flavor, and oven roasting softens them. When you do this to Brussel sprouts, them become so tender, they practically melt in your mouth.
How to make an easy balsamic glaze/reduction
Nowadays you can pick up balsamic glaze in your local markets and Trader Joe’s.
If you want to make it yourself only one ingredient is needed to make a balsamic glaze (also known as a balsamic reduction) – it’s balsamic vinegar! As the vinegar cooks over low heat, it reduces and thickens into a syrup. It couldn’t be simpler!
That being said, I prefer to simply drizzle of combination of balsamic glaze and honey over my roasted brussel sprouts.
Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be the best.
This, my friends, is roasted Brussels sprouts heaven.
I think the key to why my recipe got so successful was due to the fact that the Brussel sprouts were roasted first, THEN tossed in the vinegar and honey after, thus veggies were still crispy, but had a wonderful glaze all over, too!
When your oven is completely preheated, it typically takes 20 minutes of cook time for the perfectly caramelized, roasted Brussel sprouts. The time can vary depending on the size of the sprouts and how deeply caramelized you want them. You’ll know they’re done cooking when you can easily pierce them with the tines of a fork.
Truthfully, roasted veggies are always best when eaten the day they’re made. If you have leftovers, store them in an airtight container in the fridge for up to 5 days.
To reheat, place them on a sheet pan and either reheat at 375°F. until heated through, or if they’re small enough, reheat under the broiler for a few minutes.
The best way to reheat roasted Brussels sprouts is in the oven. Add any leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350°F for 5 minutes or so, until heated through.
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Other brussel sprouts recipes
Roasting may be your favorite way to prepare them, but there are plenty of other ways to cook brussels sprouts. Find another favorite by trying these recipes, too.
- Add bacon! Yes, bacon does make everything taste better, especially if you add it to brussels sprouts gratin.
- Pan roasted brussel sprouts are crispy, browned and have a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.
- Sauteed cauliflower with brussel sprouts– This simple side dish proves that one veggie is delicious and two is not a crowd. A mint chimichurri sauce takes them over the top!
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This post, originally published on Kevin Is Cooking July 23, 2014, was updated with new content, photos and/or video in December, 2023.
Balsamic Glazed Roasted Brussel Sprouts
Ingredients
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 2 tsp honey
Instructions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
- Place roasted brussel sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Video
Notes
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevinnnn! This recipe is amazing. I love snacking on them throughout the day, too. I may have gone a little overboard with making them four days in a row. But I just love Brussels sprouts. Thanks for sharing!
Thanks so much Katherine, appreciate it. 🙂
Kevin,,I am here to inform you i have bs for 40 years,until now..I have made them 11 different wayz actually,and i must say this recipe is the BOMB yummy
Bombdiggity! So glad you liked this one Chef!
Made these with dinner, they were delicious. I’m making them with tonight’s dinner too. Thank you so much. Family loves them!
These will convert any brussels sprouts haters! 🙂
Hi Kevin, this recipe is the best. My family does not like b-sprouts. They ezt them because I tell them to. We will eat them more often now. Absolutely love the honey.
Oh excellent! So happy you all enjoyed. 🙂
Had a glut from allotment. These are easily the tastiest way to cook em. Thanks!
So happy you enjoyed these Eloise!
Hi Kevin – can I substitute balsamic vinegar with apple cider vinegar? I have all ingredients except balsamic vinegar!
Thanks
You can use 1 tablespoon of the cider or red wine vinegar plus 1/2 teaspoon sugar to substitute for 1 tablespoon balsamic vinegar Elaine.
tried this recipe and it was delicious!! Thanks Kevin!
Excellent, thanks for letting me know Elaine!
Omh thank you sooo good
You are so welcome Detrice!
Hi Kevin!
Your Brussels Sprouts recipe drew me in! I made them for a ladies retreat, and everyone loved them! I made them again last night for myself (because my family doesn’t eat veggies) and yum!! Love them!
I am a big fan of Chef John of Food Wishes, and now I am a fan of yours! Printed out your Carne Avodada recipe today!! Can’t wait to try it.
My hubby works from home, and he is looking for some variety in his lunches. He’s a meat and potatoes kinda guy, so it is challenging for me. I would love to see some quick, fresh lunch options that I can serve him!
Thanks for sharing your great recipes! Look forward to seeing what you come up with next!
Dawn
Austin, TX
Excellent! So happy you enjoyed and shared these Dawn! Thanks for coming back to let me know, too. 🙂
Best Brussel sprouts I have ever had! Love this recipe!
Excellent! Thanks so much for taking the time to come back and let me know Kay. You’re the best. 🙂
Can you use brown sugar simple syrup in place of honey? I’m allergic
I see no reason why not Jacqui. I haven’t myself, so let me know how it turns out. 🙂
I can’t believe how good this recipe is! I’ve always disliked Brussel sprouts but they came in my vegetable co-op so I decided to try again to eat them. I was out of honey so I substituted dark Karo syrup that I had on hand. I was out of balsamic vinegar so I used malt vinegar. They worked fine and I loved it!
Thanks Roxanne. Hopefully you can get a hold of the honey and balsamic and try it and see which you prefer? Cheers! 🙂